http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/ simple, global, tasty Tue, 03 Jan 2012 17:49:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-6128 Jeannette Nunthorpe Mon, 29 Nov 2010 22:14:35 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-6128 Don't know if it is simply a bug with my browser, firefox installation, or with this post because the complete page loads all muddled up for me. Think I'll install another internet browser and see if that fixes it. Don’t know if it is simply a bug with my browser, firefox installation, or with this post because the complete page loads all muddled up for me. Think I’ll install another internet browser and see if that fixes it.

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-5771 octopuscarwash Mon, 30 Aug 2010 23:52:09 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-5771 You are a genius. This is perfect for replacing MSG! You are a genius. This is perfect for replacing MSG!

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-5770 The Steamed Corn Bun Experiment: First Attempt « Octopus Gourmet Mon, 30 Aug 2010 23:48:17 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-5770 [...] but of course, I wanted to make things as complicated as possible (not really). The solution was Umami Salt. Now, by no means do I take credit for this idea– the concept of flavored salts and relying on [...] [...] but of course, I wanted to make things as complicated as possible (not really). The solution was Umami Salt. Now, by no means do I take credit for this idea– the concept of flavored salts and relying on [...]

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3397 roy Sat, 13 Dec 2008 08:56:56 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3397 ok you can substute ingredents its easy konbu is highly prized by the japanese for its umami but they also highly prize bonito wich has some as well and is already dry good substute but sorry its going to be fish you should also look up seaweed salt by an australian chef tegas ezard ok you can substute ingredents its easy konbu is highly prized by the japanese for its umami but they also highly prize bonito wich has some as well and is already dry good substute but sorry its going to be fish you should also look up seaweed salt by an australian chef tegas ezard

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3396 Poor and Crafty — Budget Christmas Ideas « Arte Es Vida Sun, 30 Nov 2008 05:25:35 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3396 [...] 4) Have a friend who loves to cook? Make them some Umami Salt! [...] [...] 4) Have a friend who loves to cook? Make them some Umami Salt! [...]

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3395 Autumn Pantry Pasta | LEESEAN.NET Sun, 02 Nov 2008 02:50:20 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3395 [...] Provence, freshly ground black pepper, and dried kombu and shiitake-laced sea salt (similar to the Breakaway Cook’s umami salt, but minus the parmesan).  Then added a bunch of white Swiss chard, sliced into ribbons, a handful [...] [...] Provence, freshly ground black pepper, and dried kombu and shiitake-laced sea salt (similar to the Breakaway Cook’s umami salt, but minus the parmesan).  Then added a bunch of white Swiss chard, sliced into ribbons, a handful [...]

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3394 Eric Wed, 25 Jun 2008 17:43:39 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3394 I just make small quantities of it (about a quarter cup), and it lives on m stove in a small ceramic bowl. I tend to use it up in about a week, but it will last much longer, if you put it in a jar and store it in a cool, dry place. But then again, if you store it in a cool, dry place, you won't see it, and you won't use it! I just make small quantities of it (about a quarter cup), and it lives on m stove in a small ceramic bowl. I tend to use it up in about a week, but it will last much longer, if you put it in a jar and store it in a cool, dry place. But then again, if you store it in a cool, dry place, you won’t see it, and you won’t use it!

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3393 Mike Wed, 25 Jun 2008 17:41:26 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3393 How do you store it and how long does it last!? How do you store it and how long does it last!?

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3392 Rice Noodle Medley, Breakaway Style | The Breakaway Cook Mon, 12 May 2008 16:27:41 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3392 [...] way) that reminded me of gnocchi, a nice countertexture agains the snappy, crisp veggies. A dash of umami salt really set the entire dish spinning with umami (boosted by the anchovies). Do this in a nonstick [...] [...] way) that reminded me of gnocchi, a nice countertexture agains the snappy, crisp veggies. A dash of umami salt really set the entire dish spinning with umami (boosted by the anchovies). Do this in a nonstick [...]

]]> http://www.breakawaycook.com/blog/2008/02/01/come-get-your-umami-salt/comment-page-1/#comment-3391 Breakaway Tomato Spread | The Breakaway Cook Mon, 31 Mar 2008 22:22:04 +0000 http://www.yoursolutionnow.com/breakaway/blog/2008/02/01/come-get-your-umami-salt/#comment-3391 [...] found a gigantic (more than a pound) bag of dried tomatoes — a truly excellent source of umami — for a song, so I bought them, and wondered how far I would get with them before they molded [...] [...] found a gigantic (more than a pound) bag of dried tomatoes — a truly excellent source of umami — for a song, so I bought them, and wondered how far I would get with them before they molded [...]

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